Recipes Generators, Kalispell, MT (2026)

10/26/2026

🧀🍞 Italian Herbs and Cheese Sourdough Bread🌾 🍞
Rustic, Cheesy Sourdough with Aromatic Italian Herbs
🍴 Ingredients
🌾 450 g bread flour
💧 300 g water, room temperature
🍞 100 g active sourdough starter, bubbly and recently fed
🧂 10 g salt
🧀 150 g cheese, cubed or grated (cheddar, mozzarella, or a combination)
🌿 2 teaspoons Italian herb blend
📋 Directions

1️⃣ Mix the dough. In a large mixing bowl, combine the bread flour and water until no dry flour remains. Cover and let rest for 30 minutes.

2️⃣ Add the starter and salt. Add the active sourdough starter and salt to the dough. Mix thoroughly by hand until everything is well incorporated.

3️⃣ Add the Italian herbs. Sprinkle the Italian herb blend over the dough and gently knead or fold it in until evenly distributed.

4️⃣ Begin bulk fermentation. Cover the bowl and let the dough rest at room temperature for 4-6 hours, depending on your kitchen temperature and starter activity. During the first 2 hours, perform 3-4 sets of stretch-and-folds at 30-minute intervals.

5️⃣ Incorporate the cheese. During the first or second stretch-and-fold, gently work the cubed or grated cheese into the dough. If using large cubes, distribute them evenly to create pockets of melted cheese throughout the loaf.

6️⃣ Check the dough. Allow the dough to continue fermenting until it looks puffier, has visible air bubbles, and has increased in volume by approximately 50-75%. Fermentation time will vary with room temperature and starter strength.

7️⃣ Shape the loaf. Turn the dough onto a lightly floured surface. Shape it into a tight round or oval loaf, being careful not to press out all the air.

8️⃣ Proof the dough. Place the shaped dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and refrigerate for 8-14 hours for a deeper flavor and easier scoring.

9️⃣ Preheat the oven. Place a Dutch oven with its lid inside the oven and preheat to 475°F (245°C) for at least 30 minutes.

🔟 Score and bake. Carefully transfer the cold dough onto parchment paper, score the top with a sharp blade, and lower it into the hot Dutch oven. Cover and bake for 25 minutes.

1️⃣1️⃣ Finish baking. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 15-20 minutes, until the crust is deep golden brown and crisp.

1️⃣2️⃣ Cool before slicing. Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing. This helps the crumb set and prevents the cheese-filled interior from becoming gummy.

Prep Time: 30 minutes | Cooking Time: 40-45 minutes | Total Time: 13-20 hours, including fermentation and proofing | Kcal: 190 per slice, depending on the cheese and slice size | Servings: 12 slices

10/26/2026

🍠🧈 Delicious Thanksgiving Sweet Potato Casserole🍬🍠
Creamy Sweet Potato Casserole with Brown Sugar Pecan Crumble and Toasted Marshmallows
🍴 Ingredients

For the Sweet Potato Filling:

🍠 4 large sweet potatoes, roasted or boiled, peeled and mashed
🍯 ½ cup packed dark brown sugar
🥚 2 large eggs, lightly beaten
🧈 4 tablespoons unsalted butter, melted
🍦 1 teaspoon vanilla extract
🌿 ½ teaspoon ground cinnamon
🌰 ¼ teaspoon ground nutmeg
🧂 ½ teaspoon salt

For the Pecan Crumble Topping:

🌰 ½ cup chopped pecans
🌾 ¼ cup all-purpose flour
🍯 ¼ cup packed brown sugar
🧈 2 teaspoons unsalted butter, melted

For the Marshmallow Topping:

🍬 1½ cups mini marshmallows
📋 Directions

1️⃣ Prepare the sweet potatoes. Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish. If your sweet potatoes are not already cooked, roast or boil them until fork-tender. Peel and mash until smooth.

2️⃣ Mix the filling. In a large bowl, combine the mashed sweet potatoes, brown sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until creamy and evenly combined.

3️⃣ Prepare the pecan topping. In a separate bowl, stir together the chopped pecans, flour, brown sugar, and melted butter until the mixture forms a crumbly texture.

4️⃣ Assemble the casserole. Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan crumble evenly over the top.

5️⃣ Bake the casserole. Bake uncovered for 25-30 minutes, until the filling is heated through and the pecan topping is lightly golden.

6️⃣ Add the marshmallows. Carefully remove the casserole from the oven and scatter the mini marshmallows evenly over the top.

7️⃣ Toast the topping. Return the casserole to the oven for another 5-8 minutes, until the marshmallows are puffed and lightly golden. Watch closely to prevent burning.

8️⃣ Rest and serve. Let the casserole rest for 5-10 minutes before serving. Enjoy it warm as a comforting holiday side dish.

Prep Time: 20 minutes | Cooking Time: 35-40 minutes | Total Time: 55-60 minutes | Kcal: 320 per serving | Servings: 8

10/25/2026

☕ 🧀 Delicious Tiramisu Cookies 🧀 ☕
Soft Espresso Cookies with Creamy Mascarpone Frosting

🍴 Ingredients

For the Espresso Cookie Base:

🌾 1⅔ cups (200 g) all-purpose flour
🥄 1 tbsp cornstarch
☕ 1 tbsp instant espresso powder
🥄 ½ tsp baking soda
🧂 ½ tsp salt
🧈 ½ cup (115 g) unsalted butter, softened
🍯 ½ cup packed brown sugar
🍚 ¼ cup granulated sugar
🥚 1 large egg, at room temperature
🍦 1 tsp vanilla extract

For the Mascarpone Frosting:

🧀 1 cup (225 g) mascarpone cheese, slightly softened
🍚 1½ cups powdered sugar
🥛 2-3 tbsp heavy cream
🍫 Unsweetened cocoa powder, for dusting
📋 Directions

1️⃣ Preheat the oven. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2️⃣ Mix the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, espresso powder, baking soda, and salt until evenly combined.

3️⃣ Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 2-3 minutes, until creamy and fluffy.

4️⃣ Add the egg and vanilla. Beat in the egg and vanilla extract until smooth, scraping down the sides of the bowl as needed.

5️⃣ Combine the dough. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms. Avoid overmixing.

6️⃣ Shape the cookies. Scoop the dough into approximately 1½-tablespoon portions and arrange them on the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops if desired.

7️⃣ Bake. Bake for 9-12 minutes, until the edges are set and the centers still look slightly soft. Do not overbake, as the cookies will continue to set while cooling.

8️⃣ Cool completely. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.

9️⃣ Prepare the mascarpone frosting. Beat the mascarpone cheese and powdered sugar on low speed until smooth. Add 2 tablespoons of heavy cream and mix gently. Add the remaining cream a little at a time if needed, until the frosting is thick, smooth, and spreadable. Avoid overbeating the mascarpone.

🔟 Frost the cookies. Spread or pipe a generous layer of mascarpone frosting over each cooled cookie.

1️⃣1️⃣ Add the finishing touch. Lightly dust the frosting with unsweetened cocoa powder to create the classic tiramisu look.

1️⃣2️⃣ Chill and serve. For the best texture, refrigerate the frosted cookies for 20-30 minutes before serving. Keep leftovers refrigerated in an airtight container.

Prep Time: 25 minutes | Cooking Time: 10 minutes per batch | Total Time: 45-60 minutes | Kcal: 280 per cookie | Servings: 14 cookies

10/25/2026

🌭🍒 Cranberry Apple Sausage Stuffing🍎🍞
Savory Holiday Stuffing with Sweet Apples, Tart Cranberries & Fresh Herbs
🍴 Ingredients
🍞 6 cups stale or toasted bread cubes
🌭 1 pound ground sausage
🧅 1 medium yellow onion, diced
🌿 2 celery stalks, diced
🍎 1 large apple, cored and chopped
🍒 ¾ cup dried cranberries
🧈 4 tablespoons unsalted butter
🍲 2–2½ cups low-sodium chicken or turkey stock
🌿 2 tablespoons fresh sage, minced
🌱 2 teaspoons fresh rosemary, chopped
🌿 1 teaspoon fresh thyme leaves
🍃 ½ cup fresh flat-leaf parsley, chopped
🧂 Salt and freshly ground black pepper, to taste
📋 Directions

1️⃣ Prepare the oven and bread. Preheat your oven to 350°F (175°C). Grease a 9 × 13-inch baking dish with butter or cooking spray. If your bread cubes are fresh, spread them on a baking sheet and toast for 10-15 minutes until lightly crisp.

2️⃣ Brown the sausage. Heat a large skillet over medium heat. Add the ground sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon. Cook until browned and fully cooked. Transfer the sausage to a large mixing bowl, leaving a little drippings in the skillet if desired.

3️⃣ Cook the vegetables. Add the butter to the same skillet. Once melted, stir in the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until softened.

4️⃣ Add the apple and herbs. Stir in the chopped apple, dried cranberries, sage, rosemary, and thyme. Cook for another 3-4 minutes to soften the apple slightly and release the fragrant flavors of the herbs.

5️⃣ Combine the stuffing mixture. Add the cooked vegetables, apple mixture, sausage, and chopped parsley to the bowl with the bread cubes. Season with salt and freshly ground black pepper. Toss gently until evenly distributed.

6️⃣ Add the stock. Pour in 2 cups of chicken or turkey stock, tossing gently so the bread absorbs the liquid. Add more stock a little at a time until the bread is moist but not soggy. The amount needed depends on how dry your bread is.

7️⃣ Transfer to the baking dish. Spoon the stuffing mixture into the prepared baking dish and spread it evenly. For a softer stuffing, cover the dish tightly with aluminum foil. For a crispier top, leave it uncovered.

8️⃣ Bake until golden. Bake for 30-40 minutes, until the stuffing is heated through and the top is golden. If you covered the dish, remove the foil during the final 10-15 minutes to crisp the top.

9️⃣ Rest before serving. Remove the stuffing from the oven and let it rest for 5-10 minutes. Sprinkle with a little extra fresh parsley if desired.

🔟 Serve and enjoy. Serve warm alongside roasted turkey, chicken, beef, or your favorite holiday dishes. The combination of savory sausage, sweet apple, tart cranberries, and fragrant herbs makes every bite delicious.

Prep Time: 20 minutes | Cooking Time: 30-40 minutes | Total Time: 50–60 minutes | Kcal: 280 per serving | Servings: 8

10/25/2026

🍗🍲 Crock Pot Chicken Tortilla Soup🍲🍗
Easy Slow Cooker Chicken Tortilla Soup with Crispy Toppings
🍴 Ingredients
For the Soup
🍗 1 lb boneless, skinless chicken breasts
🧅 1 medium onion, diced
🧄 2 garlic cloves, minced
🍲 1 can (14.5 oz) chicken broth
💧 1 cup water
🍅 1 can (10 oz) red enchilada sauce
🌶️ 1 can (10 oz) diced tomatoes with green chiles
🌽 1 can (15.25 oz) sweet corn, drained
🌮 1 packet taco seasoning
🌶️ ½ teaspoon chili powder
🧂 Salt and black pepper, to taste
For Serving
🌮 Crunchy tortilla strips
🧀 Shredded cheese
🥑 1 avocado, diced
🌿 Fresh cilantro, chopped
🫘 1 can black beans (15 oz), drained and rinsed
📋 Directions

1️⃣ Prepare the slow cooker. Lightly grease the inside of your Crock-Pot with cooking spray or a little olive oil to make cleanup easier.

2️⃣ Add the aromatics. Place the diced onion and minced garlic in the bottom of the slow cooker.

3️⃣ Add the chicken and liquids. Place the chicken breasts over the onion and garlic. Pour in the chicken broth, water, and red enchilada sauce.

4️⃣ Add the vegetables and seasonings. Stir in the diced tomatoes with green chiles, drained corn, taco seasoning, chili powder, salt, and black pepper. Make sure the chicken is mostly covered by the liquid.

5️⃣ Slow cook the soup. Cover and cook on LOW for approximately 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Cooking time may vary by slow cooker. Although longer cooking times are sometimes listed for slow cooker recipes, avoid leaving chicken cooking longer than necessary.

6️⃣ Shred the chicken. Remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return it to the slow cooker.

7️⃣ Add the black beans. Stir in the drained and rinsed black beans. Cover and cook for another 10-15 minutes, until the beans are heated through.

8️⃣ Taste and adjust. Taste the soup and add more salt, pepper, or chili powder if desired. If you prefer a thinner soup, add a little extra broth or water.

9️⃣ Prepare the toppings. While the soup finishes cooking, dice the avocado, chop the cilantro, and prepare the shredded cheese and crunchy tortilla strips.

🔟 Serve and enjoy. Ladle the hot soup into bowls. Top with crunchy tortilla strips, shredded cheese, diced avocado, and fresh cilantro. Serve immediately while the soup is hot and the tortilla strips are crisp.

Prep Time: 10 minutes | Cooking Time: 6-8 hours on LOW or 3-4 hours on HIGH | Total Time: 6 hours 10 minutes to 8 hours 10 minutes on LOW | Kcal: 300 per serving before toppings, depending on ingredients | Servings: 6

10/24/2026

No Butter, No Flour!! 🍫🥚 Fudgy 4-Ingredient Chocolate Chip Cookies 🥚 🍫
Rich, Chewy Chocolate Cookies with Gooey Chocolate Chips
🍴 Ingredients
🍚 1½ cups (175 g) powdered sugar
🍫 ⅓ cup (35 g) unsweetened cocoa powder
🥚 2 large egg whites, at room temperature
🍫 ½ cup dark chocolate chips
📋 Directions

1️⃣ Preheat the oven. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking.

2️⃣ Mix the dry ingredients. In a medium bowl, whisk together the powdered sugar and unsweetened cocoa powder until evenly combined. Break up any lumps for a smoother cookie batter.

3️⃣ Add the egg whites. Pour the egg whites into the dry ingredients. Stir gently with a spatula or whisk until a thick, glossy batter forms. The mixture should be sticky rather than dough-like.

4️⃣ Fold in the chocolate chips. Add the dark chocolate chips and gently fold them into the batter, distributing them evenly.

5️⃣ Portion the cookies. Drop tablespoon-sized portions of batter onto the prepared baking sheet, leaving about 2 inches between each cookie because they will spread as they bake.

6️⃣ Bake until crackly. Bake for 10-13 minutes, or until the cookies develop shiny, crackled tops and the edges appear set. The centers should remain slightly soft for a fudgy texture.

7️⃣ Let the cookies cool. Remove the baking sheet from the oven and leave the cookies on it for 10 minutes. They will be delicate when hot but will firm up as they cool.

8️⃣ Transfer and finish. Carefully transfer the cookies to a wire rack to cool completely. For an extra-special finish, sprinkle a tiny pinch of flaky sea salt over the cookies while they are still warm, if desired.

9️⃣ Serve and enjoy. Enjoy these rich chocolate cookies with a glass of milk, a cup of coffee, or your favorite warm drink. For an extra-gooey treat, enjoy one while the chocolate chips are still slightly melted.

Prep Time: 10 minutes | Cooking Time: 10-13 minutes per batch | Total Time: 25-35 minutes | Kcal: 85 per cookie, depending on size | Servings: 14 cookies

10/24/2026

🍗🥔Crock Pot Olive Garden Chicken Gnocchi Soup 🍲🍗
Creamy Slow Cooker Chicken Gnocchi Soup with Parmesan & Spinach
🍴 Ingredients
For the Soup
🍗 1½-2 lbs boneless, skinless chicken breasts
🧅 1 large yellow onion, diced
🌿 1 cup celery, sliced
🥕 1 cup shredded carrots
🧄 3 cloves garlic, minced
🍲 4 cups high-quality chicken broth
🌿 1 tablespoon Italian seasoning
🌰 ¼ teaspoon ground nutmeg
🧂 1 teaspoon salt
⚫ ½ teaspoon black pepper
🍃 1 bay leaf
For the Creamy Finish
🥔 16 oz potato gnocchi
🥛 2 cups heavy cream
🌽 2 tablespoons cornstarch
🥬 2 cups fresh baby spinach
🧀 1 cup shredded Parmesan cheese
📋 Directions

1️⃣ Prepare the slow cooker. Lightly grease the inside of your Crock-Pot with cooking spray or a little olive oil to help prevent sticking.

2️⃣ Add the vegetables and seasonings. Place the diced onion, sliced celery, shredded carrots, and minced garlic in the bottom of the slow cooker. Add the Italian seasoning, nutmeg, salt, black pepper, and bay leaf.

3️⃣ Add the chicken and broth. Arrange the chicken breasts over the vegetables and pour in the chicken broth. Stir gently around the chicken to distribute the seasonings.

4️⃣ Slow cook until tender. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred. Cooking time may vary depending on your slow cooker.

5️⃣ Shred the chicken. Carefully remove the cooked chicken breasts and place them on a cutting board. Shred them using two forks, then return the shredded chicken to the slow cooker. Remove and discard the bay leaf.

6️⃣ Prepare the creamy mixture. In a small bowl, whisk the cornstarch into the heavy cream until smooth, with no visible lumps.

7️⃣ Add the gnocchi and cream. Stir the potato gnocchi and cream mixture into the slow cooker. Cover and cook on HIGH for another 20-30 minutes, or until the gnocchi are tender and the soup begins to thicken. Follow the package instructions if your gnocchi require a different cooking time.

8️⃣ Add the spinach and Parmesan. Stir in the fresh baby spinach and shredded Parmesan cheese. Cover for another 5 minutes, just until the spinach wilts and the cheese melts into the creamy broth.

9️⃣ Check the consistency. Stir the soup well. If it is thicker than you prefer, add a splash of warm chicken broth. If you would like it thicker, let it stand for a few minutes before serving.

🔟 Taste and serve. Taste and adjust the salt and black pepper as needed. Ladle the creamy chicken gnocchi soup into bowls and garnish with extra Parmesan and freshly chopped parsley, if desired.

Prep Time: 15 minutes | Cooking Time: 5 hours 30 minutes to 6 hours 30 minutes on LOW, or 3 hours 30 minutes to 4 hours 30 minutes on HIGH | Total Time: Approximately 5 hours 45 minutes to 6 hours 45 minutes on LOW | Kcal: 400 per serving | Servings: 6

10/23/2026

🤎✨ Southern Pecan Butterballs ✨🤎 Save this recipe for your next baking day!

Buttery, tender, and coated in a delicate blanket of powdered sugar! 😍 📝 Ingredients

🧈 1 cup (226 g) unsalted butter, softened
❄️ 1/2 cup (60 g) powdered sugar
🌾 2 1/4 cups (280 g) all-purpose flour
🌰 1 cup (100–110 g) finely chopped pecans
🍦 1 teaspoon vanilla extract
🧂 1/4 teaspoon salt
❄️ 1-1 1/2 cups (120-180 g) powdered sugar, for coating

👩‍🍳 Instructions

1️⃣ Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2️⃣ Beat the softened butter and 1/2 cup powdered sugar until smooth and creamy.

3️⃣ Mix in the vanilla extract and salt.

4️⃣ Gradually add the flour until a soft dough forms, then fold in the chopped pecans.

5️⃣ If the dough is too soft, refrigerate for 20-30 minutes.

6️⃣ Roll into 1-inch balls and arrange on the baking sheet, leaving 1-2 inches between each cookie.

7️⃣ Bake for 12-16 minutes, until set with lightly golden bottoms. Let rest for 5 minutes.

8️⃣ Gently roll the slightly warm cookies in powdered sugar.

9️⃣ Cool completely on a rack, then roll them in powdered sugar a second time for that beautiful snowy finish! ❄️🤍

👩‍🍳 These sweet little cookies are easy to make and impossible to resist!

💬 Are you team powdered sugar cookies or chocolate chip cookies? 🍪👇

10/23/2026

🎃 🍲Roasted Butternut Squash Soup🍲🎃
Creamy, Velvety Butternut Squash Soup with Garlic, Maple & Warm Spices
🍴 Ingredients
🎃 1 large butternut squash (about 3 lbs), halved lengthwise and seeded
🫒 1 tablespoon olive oil, plus extra for drizzling
🧅 1 medium yellow onion, chopped
🧄 4 cloves garlic, pressed or minced
🍲 3-4 cups vegetable or chicken broth
🍁 1 teaspoon maple syrup (optional)
🌰 ⅛ teaspoon ground nutmeg
🧂 Salt and freshly ground black pepper, to taste

Optional Toppings

🥛 Heavy cream or coconut milk, for swirling
🫘 Seasoned roasted chickpeas, for crunch
🎃 Roasted pumpkin seeds (pepitas)
🌿 Fresh chives, finely chopped
📋 Directions

1️⃣ Preheat the oven. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2️⃣ Prepare the squash. Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season lightly with salt and black pepper.

3️⃣ Roast until tender. Place the squash halves cut-side down on the prepared baking sheet. Roast for 40-50 minutes, or until the flesh is very tender and easily pierced with a fork. Let it cool slightly before handling.

4️⃣ Sauté the onion. While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.

5️⃣ Add the garlic. Stir in the minced garlic and cook for another 30–60 seconds, until fragrant. Avoid browning the garlic too much, as it can make the soup taste bitter.

6️⃣ Scoop out the squash. Once the squash is cool enough to handle, scoop the roasted flesh from the skin and add it to the pot with the onion and garlic.

7️⃣ Add the broth and spices. Pour in 3 cups of broth, then add the nutmeg, maple syrup if using, and a little salt and black pepper. Stir well. Reserve the remaining broth to adjust the consistency later.

8️⃣ Simmer the soup. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to blend. Stir occasionally to prevent sticking.

9️⃣ Blend until smooth. Remove the pot from the heat. Use an immersion blender to puree the soup until velvety smooth. If using a countertop blender, blend in batches and follow the manufacturer's instructions for hot liquids.

🔟 Adjust the texture and flavor. Add more broth as needed until the soup reaches your preferred consistency. Taste and adjust the salt, pepper, nutmeg, or maple syrup.

1️⃣1️⃣ Add your favorite toppings. Ladle the soup into bowls and finish with a swirl of heavy cream or coconut milk. Sprinkle with roasted chickpeas, pumpkin seeds, or fresh chives for extra flavor and texture.

1️⃣2️⃣ Serve warm. Enjoy your roasted butternut squash soup with crusty bread, garlic toast, or a fresh salad for a comforting lunch or dinner.

Prep Time: 15 minutes | Cooking Time: 50-60 minutes | Total Time: 65–75 minutes | Kcal: 180 per serving, depending on toppings | Servings: 6

10/23/2026

🍫🤎 Pecan Chocolate Pie Bars 🤎🍫

Imagine buttery shortbread crust topped with rich, gooey pecan filling and melty chocolate chips! 😍 These pecan chocolate pie bars are sweet, crunchy, chocolatey, and absolutely irresistible. Perfect for fall baking, Thanksgiving, or whenever you're craving a homemade treat! 🍂🥧

✨ Ingredients

🧈 For the Shortbread Crust:
🥣 2 cups all-purpose flour
🍚 ½ cup granulated sugar
🧂 ¼ teaspoon salt
🧈 1 cup unsalted butter, softened

🍫 For the Pecan Chocolate Filling:
🥚 3 large eggs
🍯 1 cup light corn syrup
🤎 1 cup packed light brown sugar
🧈 2 tablespoons unsalted butter, melted
🍦 2 teaspoons vanilla extract
🥣 2 tablespoons all-purpose flour
🧂 ¼ teaspoon salt
🌰 2 cups chopped pecans
🌰 1 cup pecan halves
🍫 1 cup semi-sweet chocolate chips

👩‍🍳 Save this recipe for your next baking day, and don't forget to share it with someone who loves chocolate and pecans! 🤎

Recipes Generators

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